Ingredients
1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
Chili Cheese Quesadillas
2 cans (4 ounces each) chopped green chiles
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream
Instructions:
Step 1:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in.
Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid.
Step 2:
In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.
Stir in flour until blended.
Gradually stir in water.
Add the beans, chili powder, cumin and sugar.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Step 3:
Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla.
Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed.
Cut each in half and serve with chili.
Top with desired toppings.
